Evelisse Capo

Evelisse

Evelisse holds a Doctor of Pharmacy degree and practices as a health and nutrition educator, lifestyle coach and vegan plant-based cooking instructor in Southwest Florida where she has resided since 2005. She completed a Bachelor’s degree in Science at Purdue University and Pharm D. training at the Philadelphia College of Science. While practicing clinical pharmacy, she witnessed the pain and suffering of many cancer and heart disease patients in hospitals and long-term care institutions. After questioning the effectiveness of the conventional approach to treating chronic conditions, Evelisse switched to a eating a whole food vegan diet. She enjoys creating wholesome recipes inspired by her Puerto Rican roots with a vegan twist.

Dr. Capó has completed continuing education in plant-based nutrition, including the eCornell T. Colin Campbell Plant-Based Certification, The Wellness Forum Certified Health Educator Program, and VEGEDINE Vegetarian Nutrition Training. Evelisse offers health coaching and “Plants over Pills” workshops through her consulting practice, The Food Pharmacy. She also teaches PCRM’s Food for Life Program, facilitates CHIP (Complete Health Improvement Program), and is an instructor for the T. Colin Campbell Center for Nutrition Studies.

Dr. Capó was also involved in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. This research study provided evidence of the power of a low-fat plant based diet in managing diabetes and weight loss. Together with her husband and business partner Sig, Evelisse has raised their four vegan children with an understanding and love for healthy whole plant foods. As a family, they work together to bring awareness about the benefits of a plant-strong lifestyle for health, animal welfare, and the environment. For more information about Dr. Capo and the Food Pharmacy, check out her website www.thefoodpharmacy.com

Quick and Easy Vegan Meals
10:00 – 10:45 (Speaker room)

Brook Katz

Brook chef3

Brook has been a vegan for over 30 years. He realized that talking to people about veganism was not enough and came to the conclusion that you can’t just tell them, you have to show them. Brook became a chef in order to combine his message of science and food to the public. It’s a lot easier to get people to change if they have something to replace what the think they are losing. Brook believes that once they understand the science and reasoning behind our anatomy’s herbivorous design that the compassion and ethical side of veganism will also come through. It’s all one package and the more you understand it, the easier it is to accomplish it.

Brook has authored several cookbooks and has lectured worldwide on vegan topics. Come and join Brook as he turns the blandest substance on earth into sweet treats, savory dressings and sauces, and spicy chewy entrees all using the same basic ingredient.

100 and more things to do with TOFU – food demo and lecture
4:30 – 5:00 (Speaker room)